Chartreuse with Beef Palates

Ingredients

• Take a plain copper mould
• butter it
• line it with paper well buttered
• prepare a sufficient quantity of carrots and turnips
• Cut some beef palates
• veal forcemeat lightly

Method

1. 1

   Butter and line a copper mould with paper.

2. 2

   Boil carrots and turnips until tender.

3. 3

   Cut into rounds and layer in the mould, alternating with beef palates soaked in glaze.

4. 4

   Secure with veal forcemeat, steam for half an hour, then turn out and glaze the vegetables.

5. 5

   Serve with Spanish sauce.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 127. The excerpt below is the record exactly as published.

Chartreuse with Beef Palates. "Take a plain copper mould, butter it, and line it with paper well buttered; then prepare a sufficient quantity of carrots and turnips, by boiling them separately till tender, in salt and water, with a little white veal fat or butter, or slices of fat bacon. Take a round vegetable scoop, cut as many pieces as you can, then with your knife cut them in round fillets ; lay a row of the carrots one over the other round the mould ; then a row of the turnips, again carrots, and so on, till you arrive three-parts up the mould. Cut some beef palates that have been dressed into round pieces, soak them in glaze, and put them at the bottom of the mould, one over the other. Secure the vegetables by spreading veal forcemeat lightly

Cook this with the app: pantry check, scaling, and the assistant.